tag:blogger.com,1999:blog-85481211455333889202024-02-07T13:13:20.597-05:00PAM'S SWEET TOOTHSweet, savory, and rambling postingsPam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-8548121145533388920.post-91787108144728894272020-05-20T08:55:00.003-04:002020-05-20T09:00:22.386-04:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace; font-size: x-large;">A Taste of My Work</span></div>
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<br />Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-20209793587323138492016-04-07T08:59:00.002-04:002016-08-16T08:42:19.355-04:00PAM'S SWEET TOOTH, LLC<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">After many requests (she humbly states), I've decided to take Pam's Sweet Tooth once again into the public realm. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Please view my website for more information:</span></div>
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<a href="http://pamelajoan9.wix.com/pamssweettooth" target="_blank">PAM'S SWEET TOOTH, LLC</a></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-7154649162496866922015-12-22T09:11:00.001-05:002015-12-22T09:11:37.919-05:00<div align="center" class="MsoNormal" style="text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">GINGERBREAD COOKIES</span></div>
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INGREDIENTS</div>
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5 1/2 cups all-purpose
flour, plus more for rolling/dusting</div>
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1 teaspoon baking soda</div>
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1 1/2 teaspoons salt</div>
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4 teaspoons ground
ginger</div>
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4 teaspoons ground
cinnamon</div>
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1 1/2 teaspoons
ground cloves</div>
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1 teaspoon <b>freshly
grated</b> nutmeg (In my opinion, this little detail...freshly grated...makes a difference)</div>
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1/2 teaspoon allspice</div>
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1/4 teaspoon freshly ground black pepper</div>
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2 sticks (16
tablespoons) unsalted butter, room temperature</div>
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1 cup packed dark brown sugar</div>
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2 large eggs, room temperature</div>
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1 1/2 cups unsulfured molasses</div>
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Royal Icing for
decorating</div>
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DIRECTIONS:</div>
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Whisk together flour, baking soda, salt, and spices in a
medium bowl. Beat butter and sugar with a mixer on medium high speed until
fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in
molasses. Reduce speed to low. Gradually add flour mixture, and beat until just
combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate
for 1 hour.</div>
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Preheat oven to 350 degrees. Prepare heavy baking pans with
a piece of parchment paper on each.
Sprinkle a generous amount of flour onto a cold, hard surface such as
marble or granite. (It does make a
difference). Roll a piece of dough to
about 1/4 to 1/3-inch thick. Brush off
excess flour. Cut out desired shapes.
Transfer to parchment lined baking sheets, and refrigerate for about 15
minutes. Remove from refrigerator, and
bake for about 10 to 12 minutes (less if using small cutters). The key is to watch the baking progress, and
being careful not to burn the edges. The
cookies should be firm, but finger soft when touched. Remove sheets from oven, and let cool in pans
on wire racks for one minute; remove to wire racks to cool completely.</div>
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Decorate as desired; let dry completely before storing
between sheets of parchment at room temperature for up to one week. These cookies freeze beautifully. </div>
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Photo: Mini Gingerbread Men stand guard around my Gingerbread Cheesecake. </div>
Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-56486700496332907202015-04-15T18:43:00.001-04:002015-04-15T18:43:37.631-04:00<div style="text-align: left;">
<span style="color: #666666; font-family: Verdana, sans-serif;">In celebration for the arrival of my first grandchild, a baby shower was held in March for my daughter-in-law. She asked me to make some goodies for the dessert table including an ombré cake with the ruffled frosting in soft shades of blue fading to cream. </span><span style="color: #666666; font-family: Verdana, sans-serif;">The cake itself was a butter white with a cannoli cream filling including mini chocolate chips, and flavored with a hint of orange zest. The ombre frosting was made from butter and cream cheese.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">I decided to try Macarons for the first time, and after a few failed attempts, got the hang of the technique. My inconsistent oven didn't help, but they eventually turned out--forming the required "feet," and I filled them with chocolate and vanilla butter creams. Macarons are different from Coconut Macaroons. These are made with egg whites and almond flour; finely ground blanched almonds, and are a perfect gluten-free confection. They're not necessarily difficult for the experienced baker, but there are specific steps to follow that make them a bit more finicky than other meringue cookies.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">The cookie treat bags were filled with Peanut Butter Shortbread, Vanilla Butter Cookies, and Cinnamon Biscotti. Just for fun, I also made Rice Krispie Lollypops dipped in blue-tinted chocolate.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Since it was a baby shower, I thought the little baby feet and quilted-covered bottom made from fondant would be a cute addition to the table. My son--the proud dad-to-be, bit the toes off when it arrived home. After it had been sitting in a box waiting for its display--not edible--purposes, it wasn't that tasty. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">So here are a few pics, and how thrilled we all were when my grandson arrived the next week--4 weeks early. Being a Nonna is by far, the most amazing experience of my life. </span></div>
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<br />Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-6953102677479209582014-10-25T10:21:00.002-04:002014-10-25T10:21:53.209-04:00<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">BRAD'S 40TH BIRTHDAY</span></div>
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<span style="font-family: Verdana, sans-serif;">May 27, 2013</span></div>
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<span style="font-family: Verdana, sans-serif;">My nephew and Godson, Brad celebrated his 40th birthday last May. I'm a day late and a dollar short adding this to my blog, but better late than never so they say. Time sure flies when life is happening. Well, of course Auntie Puma would make his cake. Two of them. And two dozen cupcakes. So now, the theme. Brad is a wonderful artist, so I decided to stick with that, but keep it somewhat whimsical. As I was modeling the fondant "supplies" for the decorations on his Pina Colada cake, thoughts of other favorites of Brad's ran through my head, and I realized I'd need more than one cake. A second, chocolate cake was now in order decorated with some fondant "signature" items. This is what I came up with. Brad loved both cakes, but I think the most fun was watching his daughter, Nikole, 7 at the time, and the other kids ripping the cakes apart, enjoying an edible paintbrush, sketch pad, and everything else. Hours in the making; decimated in seconds. </span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-39515465142983702432014-02-23T20:02:00.002-05:002014-10-03T16:36:22.640-04:00<div align="center" class="MsoNormal" style="margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in; mso-line-height-alt: 11.4pt; text-align: center;">
<b><span style="color: #333333; font-size: 14pt;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">COCONUT CREAM TART WITH LEMON CURD</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4buTlF-sHaMd90dN9bIq6pzRFn1kMha2VImUXDS78KF4figxNvOMekpBZJYrPdsWLH-VXwKhU0vZW0JH4l6VR09dZF-ObtGrt44NWdaYt5zNkbRfE5vmSgqTyT_3PZUipAJfPFOvprcyr/s1600/Coconut+Creme+Tart+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4buTlF-sHaMd90dN9bIq6pzRFn1kMha2VImUXDS78KF4figxNvOMekpBZJYrPdsWLH-VXwKhU0vZW0JH4l6VR09dZF-ObtGrt44NWdaYt5zNkbRfE5vmSgqTyT_3PZUipAJfPFOvprcyr/s1600/Coconut+Creme+Tart+(3).JPG" height="213" width="320" /></a></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I'm pretty
old-fashioned when it comes to desserts.
I love the traditional favorites, adding my own twist, sometimes
combining two flavors into one. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Serve with fresh fruit
of your choice...I've chosen blackberries, since I love the dark, contrasting
color and the crunch of the seeds. <o:p></o:p></span><br />
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">This tart was featured in ENCompass Magazine, Naples, FL</span><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Summer 2014</span></div>
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<u><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Crust:<o:p></o:p></span></u></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup sifted all-purpose flour (sift before measuring)<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup sugar<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon grated lemon peel<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon lemon extract<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 egg yolk<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup softened, unsalted butter<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons ice-cold water<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400˚F. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">In the bowl of a food processor, place flour, sugar, lemon peel,
and extract. Process until
combined. Add egg yolk and butter; pulse
until butter is incorporated, but still shows pieces. Add water, and again process just until dough
forms. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place dough on floured counter or floured wax paper; cover with
another piece of wax paper. Roll gently
into a 10" round, sprinkling with more flour if dough begins to stick. Carefully transfer dough to a 10" tart pan
with removable bottom, pressing gently to the edges of just the bottom of
pan. Prick generously all over the
bottom with the tines of a fork. Freeze
for 15 minutes.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Bake for about 10 minutes or until lightly golden. Remove to rack to cool. <o:p></o:p></span></div>
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<u><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Lemon Curd:<o:p></o:p></span></u></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons finely grated fresh lemon zest<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 1/2 cup fresh lemon
juice<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 1/2 cup plus 2
tablespoons sugar<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 2 large eggs<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 7 tablespoons unsalted
butter, cut into pieces<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"> Whisk together zest, lemon
juice, sugar, and eggs in a 2-quart heavy saucepan. <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"> Add butter all at once,
and cook over moderately low heat, whisking constantly, until <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"> curd is thick enough to
hold marks of whisk and bubbles begin to appear on surface, <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"> about 10 minutes.
Immediately pour curd through a fine sieve<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"> into a bowl. Cover and
chill. <o:p></o:p></span></div>
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</span><u><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Filling:<o:p></o:p></span></u></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup sugar<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 eggs <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 egg yolk<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 tablespoons all-purpose flour<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups whole milk<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups sweetened flaked coconut<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon rum extract<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon coconut extract<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">In a medium bowl, whisk sugar, eggs, yolk, and flour until
smooth. Set aside. In a medium saucepan, bring milk and coconut
to a simmer over medium heat. Gradually
add hot milk mixture to egg mixture whisking constantly. You don't want to add it all at once, or the
eggs will cook. Return mixture to
saucepan, and continuing to whisk constantly, cook for about 4 to 5 minutes or
until the cream thickens and begins to boil.
Pour into a stainless steel bowl, and press a sheet of plastic wrap
directly onto the mixture to prevent a skin forming. Chill for at least 2 hours and up to a
day. <o:p></o:p></span></div>
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<u><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Assemble:<o:p></o:p></span></u></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Spread about 1/2 cup lemon curd on top of tart shell; spread
gently and evenly. Spoon coconut cream
filling on top of lemon layer. Cover and
chill overnight. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Top with whipped cream before serving; sprinkle with toasted
coconut. Remove tart from pan sides
right before serving.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">To toast coconut: Spread
desired amount on a heavy baking sheet.
Place in center of preheated 350˚F. oven for about 5 minutes. Watch closely...coconut burns quickly!<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Makes 8 servings.<o:p></o:p></span></div>
Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-30130824013059785662014-01-04T20:34:00.001-05:002014-01-04T20:34:02.582-05:00<h2 style="text-align: center;">
<span style="font-size: large;">Chez Puma</span></h2>
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For those who don't know, my nickname happens to be Puma. No...not the implication of "Cougar," but a name given to me about 39 years ago when my nephew, Brad, began to talk. My name sounded like, "Auntie Poomla," so it was shortened to Auntie Puma. I've been Puma ever since, and I love it.</div>
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Back to the kitchen. I LOVE a great burger. And if there's cheese and sauteed onions involved, well...what can I say? So, I had the urge tonight. Went to Trader Joe's; picked up a million or so items to include ground beef, arugula, a brilliant cheese: Cheddar with Italian Truffles. Really? There IS such a thing? Honestly, I love truffles...truffle oil...just the name. I once had a Parakeet named Truffles. But, as I always do....I digress.</div>
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Eric and Moireen sent me an incredible sampler gift they purchased at a great place they visited called, "O & Co." Check it out at "www.oliversandco.com"</div>
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My menu tonight:</div>
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Arugula Salad with a Fresh Lemon Juice, Honey, and Olive & Basil Oil</div>
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Beef Burger with Sauteed Onions and Cheddar and Italian Truffles Cheese...OMG</div>
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Accompanied by a modestly priced Amarone.</div>
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What can I say? It was super yummy. </div>
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Here's the photographic proof.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5J28zWXqI523rWW0mBao-Oi3tTYaqgiYZfXSUTkrVecoaZDAvCxhctgXj_SgrgOho7XuBfUpZs7lg_F3-0JF3epAQvyMMfupV5oua5faP-7KfFLtJVWaVrUGQtcUfSgVxd_jkJQ-U_Gfe/s1600/photo+4+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5J28zWXqI523rWW0mBao-Oi3tTYaqgiYZfXSUTkrVecoaZDAvCxhctgXj_SgrgOho7XuBfUpZs7lg_F3-0JF3epAQvyMMfupV5oua5faP-7KfFLtJVWaVrUGQtcUfSgVxd_jkJQ-U_Gfe/s320/photo+4+(1).JPG" width="320" /></a></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-81336029115554304612013-12-21T21:08:00.002-05:002013-12-21T21:08:53.981-05:00<div style="text-align: center;">
<span style="font-size: large;">C Level Wine Bar</span></div>
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<span style="font-size: large;"><br /></span></div>
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I really must brag about this place. But first, a thing or two. Adam and I went to the movies tonight...saw "Saving Mr. Banks." Well, as Disney lovers...taking our pilgrimage to the land of mouse ears and goofy dogs many times over the past years, I was thrilled that my 28-year-old son would indulge his mother and see this flick. Well, it was nostalgic, sentimental (is that redundant?), and funny. We enjoyed the movie, even the guy snoring in the seat next to us. What can I say? We're odd that way. So, post movie, where to go? Well, I hadn't seen John at C Level in quite a while (shame on me!), so, we headed to Bonita.</div>
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Never a disappointment, John was out among his adoring fans when we arrived, and gave us a warm welcome. We sat at the bar; ordered a drink or two; then studied the menu. Adam decided on the Grouper; I chose the Sea Scallops. Well.........can I say, "Yum, yum, and yum?" Yes, I can, and I did. Not only did these plates look like works of art, they tasted SPECTACULAR! </div>
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If you haven't visited this gem of an eatery, please add it to your list! I'm seriously upset that we didn't take a selfie. I think the glorious food completely sidetracked us......</div>
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<a href="http://www.c-levelbar.com/">http://www.c-levelbar.com/</a></div>
Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-83202328201001902362013-10-26T12:07:00.002-04:002013-10-26T12:07:13.833-04:00<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">CREAMY CHICKEN SOUP</span></b></div>
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<b><i>I love curry and ginger and think this broth adds such an exotic flavor to chicken soup even though I'm usually the first to say, "Make your own stock for soups...don't use processed, etc., etc." But I love this product! The cream adds richness...the leeks add an additional depth of flavor. Of course the beauty of making your own soup is that you can create your own signature flavors. </i></b></div>
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<b>4 boneless chicken breasts, cut into 1/2-inch pieces, keep refrigerated until ready to use</b></div>
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<b>6 tablespoons butter, divided</b></div>
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<b>2 tablespoons olive oil, divided</b></div>
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<b>2 leeks, cleaned well; sliced thin (mostly white part only--discard tougher green)</b></div>
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<b>1 yellow onion, chopped</b></div>
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<b>6 tablespoons flour</b></div>
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<b>32 oz. Swanson Thai ginger broth</b></div>
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<b>2 cups skim milk </b></div>
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<b>2 large russet potatoes, peeled and chopped into 1/2-inch pieces</b></div>
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<b>2 large carrots, cut into 1/4-inch pieces (about 1 cup chopped)</b></div>
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<b>1/4 cup freshly chopped parsley</b></div>
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<b>1/2 teaspoon ground celery seed</b></div>
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<b>1/4 teaspoon dried thyme</b></div>
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<b>1/4 teaspoon dried, crushed rosemary</b></div>
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<b>1 bay leaf</b></div>
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<b>Salt (I use sea salt) & freshly ground black pepper</b></div>
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<b>1 cup frozen peas, thawed</b></div>
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<b>1/2 cup heavy cream</b></div>
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<b>2 teaspoons lemon juice</b></div>
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<b>Crushed red pepper to taste, optional</b></div>
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<b>In a large stockpot, melt 4 tablespoons butter and one tablespoon olive oil over medium heat. Add onion, leeks, carrots, and onions, turning heat to medium-high and saute' until vegetables begin to tenderize, about 3-5 minutes being careful not to burn. Lower heat if necessary. Stir in flour, and combine well, stirring constantly, about a minute and a half. Slowly pour in broth and milk while continuing to stir or whisk until liquid incorporates the flour smoothly. Add potatoes, carrots, parsley, celery seed, thyme, rosemary, bay leaf, salt and pepper to taste. Bring mixture to a gentle boil, stirring constantly, then reduce heat to medium-low. Cover and simmer until potatoes and carrots are tender; about 10-15 minutes.</b></div>
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<b>In the meantime, melt remaining butter with olive oil in a large saute' pan;</b><b> add chicken pieces, and saute' until nicely browned. Add lemon juice to deglaze pan. Remove from heat.</b></div>
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<b>When potatoes and carrots are tender, add peas and heavy cream; stir to combine all, then add cooked chicken and crushed red pepper if desired. Cover and simmer for 5 minutes. </b></div>
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<b>Serve with biscuits or crusty bread. </b></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-75605171290929543612013-09-01T13:14:00.002-04:002013-09-01T13:14:23.985-04:00<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">APRICOT GINGER ALMOND SCONES</span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">2 1/4 cups all-purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon dried ginger</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon grated lemon peel</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">11 tablespoons chilled unsalted butter, cut into small pieces</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup plus 2 tablespoons heavy cream</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2/3 cup diced dried apricots</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 diced crystallized ginger</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon sugar</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 400 degrees F. Place a piece of parchment paper on baking sheet. Blend flour, sugar, baking powder, ginger, and lemon peel in a large bowl. Add butter and blend with fingers until mixture resembles coarse meal. Add 3/4 cup heavy cream, and mix with pastry blender just until moist. Mix in apricots and crystallized ginger. Blend until incorporated. Transfer mixture to floured countertop, and divide in half. Pat each half into a 3/4-inch round. Cut each into 6 wedges, and transfer to parchment-lined sheet. Brush with remaining 2 tablespoons heavy cream; sprinkle with sugar. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake until lightly browned, about 18 minutes. Cool completely. Store in an airtight tin. Rewarm in 350 degree oven.</span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-3584583548353052462013-09-01T13:03:00.005-04:002013-09-01T13:15:49.653-04:00<div id="ingDiv" style="font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 18px; line-height: 30px; margin: 0px; padding: 0px;">
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<span style="color: #121212;">Cinnnamon & Spice Scones</span></div>
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<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">2 cups all purpose flour</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1/3 cup golden brown sugar</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">2 teaspoons baking powder</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1 1/4 teaspoons cinnamon</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1/4 teaspoon freshly ground nutmeg</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1/8 teaspoon alspice</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1/2 teaspoon baking soda</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1/2 teaspoon salt</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1 cup sour cream</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1 egg white, beaten to blend with 2 teaspoons water (for glaze)</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">2 teaspoons sugar</li>
<li class="ingredient" style="margin: 0px 0px 10px; padding: 0px;">1/2 teaspoon cinnamon</li>
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Preheat oven to 425°F. Combine flour, brown sugar, baking powder, spices, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead gently, and. pat out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with combined 2 teaspoons sugar and 1/2 teaspoon cinnamon. Transfer to baking sheet, spacing 2 inches apart.</div>
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Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.</div>
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<span style="font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 18px; line-height: 30px;"><br /></span>Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-10249925514398077112013-08-06T10:10:00.002-04:002013-08-06T10:10:28.792-04:00<div class="separator" style="clear: both; text-align: center;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>BASIL FRITTATA, c., November 1999</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Several years ago, Bon Appetit was featuring a contest for Undurraga wine called, "Undurraga over Lunch." Contestants were to submit a suitable recipe to be paired with their choice of red or white, and the winners (there would be three) would have their recipes and photos of themselves printed for all to see. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">I was one of those lucky winners, and though I'd definitely rethink the hair style (you'll have to find that issue), the frittata stands the test of time. Someone just asked about a recipe, and though I have another on here, I thought I'd share my winning creation...I can thank my mom for this, although she never used the basil. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon butter</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon olive oil</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 small onion, chopped</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6 large leaves fresh basil, rinsed and patted dry, chopped</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6 large eggs</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4 tablespoons ricotta</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Salt & freshly ground black pepper</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Heat butter and oil in a 9-inch skillet over medium-low heat; swirl pan to coat bottom and halfway up sides. Add onion, and cook until slightly transparent. If onion starts to brown, lower heat. While onion is cooking, scramble eggs in mixing bowl. Add chopped basil, ricotta, and salt and pepper. Add to onion in skillet. Increase heat to medium for one minute, then bring back to medium-low. Using wooden spoon, push uncooked portions to the bottom, keeping frittata whole. When only a small portion remains uncooked, cover skillet, and turn heat to low. This should only require another minute or two. When frittata is cooked, you may invert the whole piece onto a serving platter, or cut into wedges and serve in individual dishes. Garnish as desired; perhaps using whole basil leaves and thinly sliced tomatoes. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Serves 2</span></b></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-18153225645940069782013-06-27T10:49:00.001-04:002013-06-27T10:49:25.807-04:00The Epi-Log on Epicurious.com: The Top 10 Mistakes Recipe Writers MakeGood Advice!!!<br />
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<a href="http://www.epicurious.com/articlesguides/blogs/editor/2013/06/the-top-ten-mistakes-recipe-writers-make.html">The Epi-Log on Epicurious.com: The Top 10 Mistakes Recipe Writers Make</a>: <br />
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-82534827993301847522013-06-07T16:06:00.001-04:002013-06-07T16:06:41.708-04:00Craftsy Everything SiteJust had to share this wonderful site I found...lots of great recipes, ideas, etc. It's called "Craftsy Everything," and they do! Not just food...but EVERYTHING. Check it out.<br />
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<a href="http://www.craftsy.com/recipes/cake-decorating?lpid=717&newUser=true">http://www.craftsy.com/recipes/cake-decorating?lpid=717&newUser=true</a>Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-79204409069329350802013-01-25T14:22:00.001-05:002013-01-25T14:22:04.797-05:00<div style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><i>CRUSTLESS QUICHE...FRITTATA...OMELETTE</i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Call it what you like, but if it's got eggs, cream, and cheese in it, I'm in. Karen and I had a delicious Frittata at a local restaurant...Bravo in Naples...and although according to both of us, it was TOO SMALL, it was delicious. Made with Boursin cheese--a soft, creamy cheese usually reserved for spreading on crackers, it substituted for the traditional Ricotta used in a Frittata. Theirs had broccoli and sun-dried tomatoes. I'd love it with chopped spinach or arugula and Portobello mushrooms.</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Well, remember the Christmas holiday a month ago? I had a ham, and of course, more than I could consume, so I popped portions in my freezer for later use. Today was said later use.</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>I decided to forego my Italian heritage and channel my inner high-school French, so I made a Crustless Quiche. The recipe is as follows:</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Preheat oven to 425 degrees. </b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2 tablespoons Italian seasoned breadcrumbs</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2 tablespoons butter</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>1/2 cup chopped scallions</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2 tablespoons chopped, flat-leaf parsley</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>4 ounces herb-seasoned Boursin cheese</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>4 ounces shredded Manchego cheese</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>1 cup chopped or shredded ham</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>4 eggs</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2 cups half and half</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>1/4 teaspoon freshly-ground nutmeg</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Freshly-ground pepper; salt to taste</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Sprinkle the breadcrumbs on the bottom of a 9" deep-dish pie dish. </b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Saute the scallions and parsley in the butter; cook until softened. Distribute over the breadcrumbs. Top with the cheeses, then ham. Whisk together the eggs, half and half, nutmeg, and salt & pepper. Pour over the ingredients in the pie dish. </b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Bake for 25 minutes, then reduce heat to 350. Bake for another 10 minutes or until lightly browned and set in the center. Remove from oven; cool on rack. Serve at room temperature. </b></span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-55056637715386527232013-01-14T18:48:00.002-05:002013-01-14T18:48:33.998-05:00<div style="text-align: center;">
YOU'RE CORRECT</div>
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...and you know who you are. It's January, for goodness' sake. A new post is in order. </div>
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Karen is coming! Yay! My best friend will be arriving for a short, but hopefully (and I have no doubt that it will be...) memorable visit. We could have fun getting in and out of a Rock-a-San chair...oh, you'd have to know us to "get" that one. Campiello's, here we come. Handsome Harry's...the Jersey delegation will be present soon enough. </div>
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Karen just celebrated a birthday. So, naturally, she being one of my biggest dessert fans, I'll need to concoct something special for her. Lemon? Her favorite. Chocolate? What self-respecting woman would turn down chocolate? Walnut...Torte? Hmmmm....she does love that one. But, I'm thinking a Lemon Cheesecake sandwiched between two cake layers...lemon curd...whipped cream...maybe some Mascarpone? Yup. It's coming together.</div>
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I'll let you know when it's made. </div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-76579271990374551442012-12-18T15:58:00.001-05:002012-12-18T15:58:18.869-05:00<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><u>Yes, Virginia, there will be Little Meatball Soup</u></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pbskuQuSdP11CaXsD8-CtmyL6U0Lv_4Fwqtvy3Z-sP2FFuRm-b9Zbv9W3grDZyATVll59IOepUSHMmmo7rFplGuRbzMBoE6hQ8DHvV5g-UamDcQkXVhJKwgC5Hir1hAakYXn4Wqk_Z3Q/s1600/Meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pbskuQuSdP11CaXsD8-CtmyL6U0Lv_4Fwqtvy3Z-sP2FFuRm-b9Zbv9W3grDZyATVll59IOepUSHMmmo7rFplGuRbzMBoE6hQ8DHvV5g-UamDcQkXVhJKwgC5Hir1hAakYXn4Wqk_Z3Q/s320/Meatballs.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>For those who knew my mom, always looked forward to her Little Meatball Soup at any and every holiday meal. Yes, after the Antipasto, before the Stuffed Shells or homemade Manicotti, and then followed by the Turkey or the Roast Beef, or the Ham. And way before the many desserts. But, there was something special about that soup.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Perhaps it was the painstaking rolling of all those little meatballs. Perhaps it was the comfort that only soup can bring. Or perhaps it was just my mother's love that she put into everything she made. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>The soup isn't quite the same without mom, but it's made with as much love as I can roll into each and every meatball. </i></span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-36496055999784492642012-11-21T13:03:00.000-05:002012-11-21T13:03:29.167-05:00Thanksgiving Bill of Fare...<h2 style="text-align: center;">
<i>Bill of Fare</i></h2>
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<i><b>Appetizers:</b></i></div>
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<i>Shrimp marinated in avocado oil, lemon juice, capers, & dill</i></div>
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<i>Figs stuffed with goat cheese...wrapped with Prosciutto</i></div>
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<i>Spanakopita--compliments of my friend, Pat</i></div>
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<i><b>Salad:</b></i></div>
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<i>Mixed greens with sliced pears, goat cheese, & citrus vinaigrette</i></div>
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<i><b>Main Course:</b></i></div>
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<i>Turkey--brined in apple cider vinegar, brown sugar, & fresh dill</i></div>
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<i>Sausage, fennel, & mushroom dressing</i></div>
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<i><b>Sides:</b></i></div>
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<i>Oven roasted green beans & Brussels sprouts</i></div>
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<i>Mashed potatoes</i></div>
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<i>Herb-crusted sweet potatoes</i></div>
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<i>Cranberry-Peach relish</i></div>
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<i><b>Desserts:</b></i></div>
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<i>Apple streusel pie</i></div>
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<i>Pumpkin cheesecake</i></div>
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<i>Pecan Sandies</i></div>
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<b><i>I'm full already. Have a healthy, happy, and joyful Thanksgiving, everyone. </i></b></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-61020288950289733452012-11-19T14:39:00.000-05:002012-11-19T14:39:18.062-05:00<br />
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<span style="color: #783f04; font-size: large;"><i>Because I could never decide between a Cheesecake and a Pumpkin Pie for Thanksgiving, and of course, I've made both and then some...this cheesecake satisfies both indulgences in one luscious dessert. The following recipe is from Bon Appetit, November 2008. I've made a few different versions over the years, but this one is quite delicious.</i></span></div>
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<span style="color: #783f04; font-size: large;"><i>Enjoy, and Happy Thanksgiving! </i></span></div>
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<span style="font-size: large;">Pumpkin Cheesecake With</span></div>
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<span style="font-size: large;">And Gingersnap Crust</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yield: Makes 12 servings</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For crust:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nonstick vegetable oil spray</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups gingersnap cookie crumbs (about 9 ounces)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup pecans (about 3 1/2 ounces)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup (packed) golden brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons chopped crystallized ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup (1/2 stick) unsalted butter, melted</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For filling:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 8-ounce packages cream cheese, room temperature</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 15-ounce can pure pumpkin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 large eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons all purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon ground cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon ground ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon freshly grated nutmeg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon ground allspice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons vanilla extract</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For topping:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup whole milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup sour cream</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><strong>Crust:</strong><br />Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong>Filling:</strong><br />Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong>Topping:</strong><br />Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">DO AHEAD: <em>Cheesecake<b> should </b>be made 1 day ahead. Keep chilled.</em></span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-43014767724983084162012-10-30T17:06:00.003-04:002012-10-30T17:06:54.312-04:00<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">HURRICANE SANDY...NOT SO SWEET</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>You hear about these things...you can sympathize...and you pray that they never hit the ones you love. This time, my family was not to be spared.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>In Sandy's wake, she destroyed my son's (Eric) house, furniture, cars...all of his and his girlfriend's (Moireen) worldly possessions. They have, but the clothes on their backs...and each other. And the "each other" is quite a force stronger than Sandy can ever hope to claim. Watching in horror and disbelief as the water from the Raritan invaded their home...rising quickly to somewhere around four feet...they kept their wits, and their commitment to keeping their families informed of their situation and well being...all while watching this water rise inside their house. Furniture floating...floors, walls, appliances, treasures destroyed...both cars outside now totaled by the river of water...but not able to stop Mother Nature's fury. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>All of those "things" can be replaced. Thankfully, Eric and Moireen remained safe in the upstairs of their house...shaken...shocked...I'm sure somewhat scared...but safe. Because THEY are irreplaceable. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>I love you both and know that you will be even stronger after this. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>To quote Moireen: Eric & Moireen-1; Sandy-0.</i></span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-4897016057767264492012-10-23T11:32:00.002-04:002012-10-23T11:32:54.821-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVYJe_4gBavkz15jh_cRiuCI2KMlSeWmijLP-5kw21iCDEnUFPSuuIxYpVUOS0uWyogx-MSbhvHl-6HHSUVOpzNI5bljPDjQJjd8ddvYOWpXs3CXcROa3-s5xKWsBII9z5h5DJ-gDFIyE/s1600/46c37cd81d2211e28ad722000a9f1498_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVYJe_4gBavkz15jh_cRiuCI2KMlSeWmijLP-5kw21iCDEnUFPSuuIxYpVUOS0uWyogx-MSbhvHl-6HHSUVOpzNI5bljPDjQJjd8ddvYOWpXs3CXcROa3-s5xKWsBII9z5h5DJ-gDFIyE/s320/46c37cd81d2211e28ad722000a9f1498_7.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">BASIL BISCOTTI </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What is it about the aroma of basil? Next to mint and rosemary, I'm not sure there's a more fragrant and appealing scent. Right now, I've got an abundance growing on my lanai, and rather than make pesto, which I will also do, I wanted to use it in a sweet, rather than savory way. So, those who know me know how much I love biscotti, and I decided to incorporate it--make it the star--of this versatile cookie. Hope you enjoy!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 stick unsalted butter, room temperature</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cups flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 teaspoons baking powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon anise seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon kosher salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon lemon extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup coarsely chopped, toasted almonds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped fresh basil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Prepare two heavy baking sheets with single layer of parchment paper on each. Preheat oven to 375 degrees.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place butter and sugar in a mixing bowl; blend until smooth and creamy. Add eggs, one at a time, mixing until incorporated well; stopping to scrape bowl once or twice. In a separate bowl, combine flour, baking powder, anise seeds, and salt; add to butter mixture, along with extracts; mix only until completely blended; add nuts and basil, again mixing just until evenly combined. Dough will be sticky. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With lightly greased hands form half of dough into a 10" x 2" log on each baking sheet, smoothing edges and top. Place in preheated oven, and bake for 25 minutes, rotating sheets halfway through cooking so they bake uniformly. Remove from oven; let sit for 5 minutes. Increase oven temperature to 425 degrees. Carefully remove each log to a cutting board and slice each on the diagonal. Place each cookie back on the baking sheets, and continue to crisp and lightly brown, about 5 to 10 minutes, watching closely so they don't burn. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove to cooling racks; cool completely. Keep in a cool, dry place for up to two weeks, or pack in tins to freeze for future use.</span></div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-29667068740375312172012-09-09T17:47:00.001-04:002012-09-09T17:47:29.141-04:00<div style="text-align: center;">
<b><span style="font-size: x-large;">Christine and Mark's Place</span></b></div>
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Doesn't that sound like a great name for a great little side-of-the-road eatery? Well, for those of us in "the know," it's a private residence where Jon and I indulged in some great rib-eye steaks, asparagus--prepared expertly, I might add...and a salad that hinted of fresh ingredients from the host/hostesses garden. </div>
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Yes, the food was great...steaks grilled to perfection. But, what really stood out was the graciousness of the hosts: Christine and Mark. Just a fun, low-key couple who are getting married in November! Yay! Christine's gown is gorgeous, by the way, but I can't get into detail since Mark needs to be clueless about this ever-so-traditional secret. Here's a clue, though Mark: She's going to look ROCKIN' AWESOME!!!</div>
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Anyway, I brought some Cream Puffs, and the story goes that after a dozen served for 4 people last night, there was only one left this morning. Mark..........</div>
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Ok. Next dinner: Our place.</div>
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Hugs you guys. You're some of the best there is. </div>
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Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-75416710457220411042012-06-18T18:15:00.001-04:002012-06-18T21:34:08.931-04:00<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Coconut Curry Fish Soup</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Sometimes, I'm just inspired by hunger. Or a desire to lose a few pounds. Or a longing for some comfort food. This time, I just had some pantry items I wanted to use. So without further ado, tonight's dinner creation.</b></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons extra virgin olive oil</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon butter</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 chopped Vidalia Onion</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup brown rice</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">32 ozs. College Inn Thai Coconut Curry Broth</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons Sabra Roasted Red Pepper Hummus</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup frozen peas</span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">2 Orange Roughy Filets, cut into bite-sized pieces</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">7 ounces chopped clams with liquid</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Frank's Hot Sauce* (Read back a few blog posts...you'll see my admiration of said sauce)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a heated stockpot, add olive oil and butter over low heat. When butter has melted, turn heat to medium/high. Add onion and cook until transparent. Add rice and stir until coated. Add broth and bring to a boil, then lower heat, cover, and simmer until rice is cooked; about 1/2 an hour. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add hummus, peas, clams, and fish; cover and heat until fish is cooked through and tender, about 3 minutes. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Spoon into bowls; top with a good dose of Frank's. Seriously. Enjoy. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I won't tell you how many servings this makes since, well...........if you're like me.......you get it. </span><br />
<br />Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-12949944222633044692012-05-15T16:47:00.001-04:002012-05-15T16:47:59.482-04:00Pam's Spa-Tini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3AGhj-mPeuHcZPGERr7JvRhBLkEb-Q1fcLRxkCCBC9KRjNqMjfnECXwI7LbhU3leHRGK7x2ogqXWAxqcAUYVUVOcmSAwVf_DY9K12zKTJjsw2EPuRrjlItaDVmtL00gDAt_FlInji0AM/s1600/photo+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3AGhj-mPeuHcZPGERr7JvRhBLkEb-Q1fcLRxkCCBC9KRjNqMjfnECXwI7LbhU3leHRGK7x2ogqXWAxqcAUYVUVOcmSAwVf_DY9K12zKTJjsw2EPuRrjlItaDVmtL00gDAt_FlInji0AM/s200/photo+(16).JPG" width="150" /></a></div>
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<b><span style="color: #274e13;">PAM'S SPA-TINI</span></b></div>
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<b><i>This drink combines the sophistication of a martini with the refreshing taste of mint, cucumber, and basil...and oh yes...just a hint of ginger.</i></b></div>
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<b>2 tablespoons mint simple syrup* </b></div>
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<b>1 1/2 teaspoons crystalized ginger </b></div>
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<b>2-inch piece of cucumber--peels and seeds removed</b></div>
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<b>1 large basil leaf</b></div>
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<b>2 ounces Grey Goose vodka</b></div>
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<b>Mint or basil sprigs for garnish</b></div>
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<b>Muddle or blend syrup, ginger, cucumber, and basil together. I combine those ingredients with the vodka in a glass measuring cup and use my immersion blender to process. Add mixture to a cocktail shaker with ice. Cover; shake until mixed. Pour into a well-chilled martini glass. Garnish with mint or basil. </b></div>
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<b>Makes 1 "Healthy" martini! :~) Enjoy</b></div>
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<b>*Simple Syrup</b></div>
<ul style="background-color: white; color: #333333; font-family: verdana; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; text-align: left; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">1 cup sugar</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">1/2 cup water</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">2 large mint sprigs</li>
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<div class="instructions" style="background-color: white; color: #333333; font-family: verdana; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: inherit;">
<ol style="font-family: inherit; font-style: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li style="font-family: inherit; font-style: inherit; list-style-type: decimal; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">Bring the water to a boil.</li>
<li style="font-family: inherit; font-style: inherit; list-style-type: decimal; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">Dissolve the sugar into the boiling water, stirring constantly.</li>
<li style="font-family: inherit; font-style: inherit; list-style-type: decimal; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">Once the sugar is dissolved completely, remove the pan from the heat. <i>(Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)</i></li>
<li style="font-family: inherit; font-style: inherit; list-style-type: decimal; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">Add mint sprig to syrup while allowing to cool completely. Pour in a glass container and refrigerate.</li>
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<br /></div>Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0tag:blogger.com,1999:blog-8548121145533388920.post-90436819487107814702012-03-23T08:04:00.001-04:002012-03-23T08:04:06.632-04:00French Apple Tart Recipe at Epicurious.com<a href="http://www.epicurious.com/recipes/food/views/French-Apple-Tart-363307">French Apple Tart Recipe at Epicurious.com</a>: <br />
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>Pam, aka, Dessert Ladyhttp://www.blogger.com/profile/06257376618019441633noreply@blogger.com0